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« Bakeries: local favourite(s) | Main | Edible undies? »

February 21, 2004

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Comments

clotilde

This salad looks so fresh and delightful! I would probably blanch the fennel though, as raw fennel has a little too much aniseed sharpness for me...

Alberto

You could blanch the fennel, but you'd lose that lovely crunchiness. I find round bulbous fennels (which in Italy are called male bulbs, although sometimes female too :) ) often more gentle than the "flat" ones, which are better for cooking.

rose

Last week we made a big winter salad for a dinner with friends: it featured fennel and oranges, like yours, plus thinly sliced white cabbage (cavolo cappuccio), a green apple and toasted sesame seeds. (no olives, no nuts.) It was so good they wolfed it down to the last leaf, forgetting every prejudice about cabbage. of course this is quite far from the sicilian ortodoxy: oranges and seasoning (and maybe a few black olives).

Alberto

rose, your salad sounds great too, I find the sesame seeds idea fantastic. :-9 sesame!

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